Description
Delicious mini cheesecakes topped with a rich caramel pecan layer and a classic crème brûlée finish.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup caramel sauce
- 1/2 cup chopped pecans
- 1/4 cup brown sugar (for brûlée topping)
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, beat the cream cheese and granulated sugar until smooth.
- Add sour cream and vanilla extract, mixing until well combined.
- Incorporate eggs one at a time, mixing until just combined.
- Pour the cheesecake batter into mini graham cracker crusts.
- Bake for 20-25 minutes or until set.
- Let cool, then refrigerate for at least 2 hours.
- Top each cheesecake with caramel sauce and chopped pecans.
- Drizzle with heavy cream and sprinkle brown sugar on top.
- Using a kitchen torch, brûlée the sugar until caramelized.
Notes
- Ensure the cream cheese is at room temperature for easier mixing.
- Use a kitchen torch carefully to avoid burning the sugar.
- These cheesecakes can be made a day in advance for convenience.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Mini Crème Brûlée Caramel Pecan Cheesecakes, dessert, cheesecake, mini desserts